First, add the berries, jelly, and sugar to a medium saucepan and bring to a boil over medium heat.

Second, lower the heat and let the mixture simmer for 4 minutes.

Third, pour the mixture into a blender and blend until smooth. Make sure that you leave a place for the air/heat to escape so that it doesn't explode. (I like to place a towel over the top of my blender to prevent splatters and building pressure because of the heat.)

Finally, let the fresh berry sauce chill in the fridge until it's time to top the pavlova.

First, whip the cream in a mixing bowl with an electric mixer or a hand mixer.

Then, when it starts to thicken, add the sugar and vanilla and continue to beat until firm.

First, preheat the oven to 180 degrees F.

Second, place the parchment paper on the baking sheet and draw a 9-inch circle on the parchment paper.

Third, beat the egg whites in a bowl until stiff peaks form. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition, and add the salt. Continue beating until the meringue is thick, white, and glossy.

Next, lower the speed of the mixer and add the cornstarch, lemon juice, and vanilla extract into the whipped egg whites.

Then, place the mixture inside the circle drawn on the parchment paper. Spread the mixture toward the outside edge and build the edge slightly. This should leave a slight "well" in the center.

Bake the pavlova for 1 1/2 hours at 180 degrees.

Then, turn the oven off and leave the pavlova in the oven with the door shut for another hour to gently cool.

Finally, once the pavlova has completely cooled, transfer to a beautiful serving dish.

First, spread the whipped cream on top.

Second, spoon the chilled berry sauce all over the top of the pavlova.

Third, top with a few fresh blueberries, strawberries, and raspberries.